[Note: This amount is enough for one recipe of base or one recipe of
pecan balls.]
7 ounce chocolate bars + 5 more squares. Melt (or temper) the
chocolate:
Chop chocolate in small pieces. Bring water to boil in lower half of
double boiler. Don't use too much water that the upper pan rests in
the water. It should be above the water. When water comes to a boil
remove from heat. Place 2/3 of the chocolate in upper pan and stir
constantly until melted. Don't get any moisture in the chocolate.
Remove pan from the double boiler. Add the rest of the chopped
chocolate. Stir until smooth. When it is barely warm when touched on
the lip (89F) it is ready for dipping. Keep water hot while dipping.
If chocolate gets too thick and cool, place it back above double boiler
and stir until it's 89F again.
To Dip:
Dip in a cool room. Cool the cookie sheets in frig, cover with wax
paper. Drop in center, cover with chocolate and dip out with a 2-prong
meat fork that lets the excess chocolate drop off. Also used small
baby spoon or fingers. Tap on side of pan and drop dipped chocolates
on the wax paper covered sheets. Allow to set up in cool room until
ready to package.
If you have extra dipping chocolate, pour in some peanuts and stir.
Drop on wax paper and you have peanut clusters.
(I made 1 batch of base and 1 batch of pecan balls adn 1 batch of bons
bons, used 4 1/2 hershey bars and 1 1/2 ounces bittersweet chocolate.
Needed to buy more chocolate bars)
pecan balls.]
7 ounce chocolate bars + 5 more squares. Melt (or temper) the
chocolate:
Chop chocolate in small pieces. Bring water to boil in lower half of
double boiler. Don't use too much water that the upper pan rests in
the water. It should be above the water. When water comes to a boil
remove from heat. Place 2/3 of the chocolate in upper pan and stir
constantly until melted. Don't get any moisture in the chocolate.
Remove pan from the double boiler. Add the rest of the chopped
chocolate. Stir until smooth. When it is barely warm when touched on
the lip (89F) it is ready for dipping. Keep water hot while dipping.
If chocolate gets too thick and cool, place it back above double boiler
and stir until it's 89F again.
To Dip:
Dip in a cool room. Cool the cookie sheets in frig, cover with wax
paper. Drop in center, cover with chocolate and dip out with a 2-prong
meat fork that lets the excess chocolate drop off. Also used small
baby spoon or fingers. Tap on side of pan and drop dipped chocolates
on the wax paper covered sheets. Allow to set up in cool room until
ready to package.
If you have extra dipping chocolate, pour in some peanuts and stir.
Drop on wax paper and you have peanut clusters.
(I made 1 batch of base and 1 batch of pecan balls adn 1 batch of bons
bons, used 4 1/2 hershey bars and 1 1/2 ounces bittersweet chocolate.
Needed to buy more chocolate bars)
